Menu
Chicken with Onions and Figs Chicken with Onions and Figs
Black Bean Chicken with Rice Black Bean Chicken with Rice
Greek Chicken with Green Beans Greek Chicken with Green Beans
Rosemary Chicken with White Beans Rosemary Chicken with White Beans
Chicken with Beans and Potatoes Chicken with Beans and Potatoes
White Bean Chicken Stew White Bean Chicken Stew
Chicken and Black Bean Salad Chicken and Black Bean Salad
White Bean and Chicken Chili White Bean and Chicken Chili
Chicken with Black Bean Salsa Chicken with Black Bean Salsa
Tex-Mex Chicken with Black Beans & Rice Tex-Mex Chicken with Black Beans & Rice
Glazed Roast Chicken Glazed Roast Chicken
Blackened Chicken and Beans Blackened Chicken and Beans
Pan-Glazed Chicken Pan-Glazed Chicken
Chicken Soup with Beans Chicken Soup with Beans
Chicken Chili with Black Beans Chicken Chili with Black Beans
Black Bean Chicken Salad Black Bean Chicken Salad
White Chili with Chicken White Chili with Chicken
Roasted Chicken with Basil-Rice Stuffing Roasted Chicken with Basil-Rice Stuffing
Roasted Chicken with Garlic-Sherry Sauce Roasted Chicken with Garlic-Sherry Sauce
Chicken Bean Casserole Chicken Bean Casserole

Fig-Glazed Chicken with White Beans

6 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 15 min. Cook: 30 min.

Makes

6 servings

Updated: Aug. 24, 2022
Sauteed shallots, fig jam, rosemary, lemon and sherry vinegar make a delightful sauce for both the chicken and the beans. My husband couldn’t believe how well the white beans absorbed the flavor, making this a grand slam. Matchstick carrots can be added to the bean mixture for extra color, flavor and crunch. —Arlene Erlbach, Morton Grove, Illinois
Fig-Glazed Chicken with White Beans
Fig-Glazed Chicken with White Beans Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 3/4 cup fig preserves
  • 1/3 cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons sherry vinegar
  • 4 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 bone-in chicken thighs (about 2-1/4 pounds)
  • 4 shallots, coarsely chopped
  • 1 can (15 ounces) cannellini beans, rinsed and drained

Directions

  1. Mix first 8 ingredients. In a Dutch oven over medium-high heat, brown chicken in batches, starting skin side down. Remove from pan, reserving drippings.
  2. In drippings, saute shallots until golden brown, 2-3 minutes. Stir in preserves mixture; bring to a boil, stirring to loosen browned bits from pan. Add chicken. Reduce heat; simmer, covered, 5 minutes.
  3. Add beans; return to a boil. Cook, uncovered, until a thermometer inserted in chicken reads 170°-175°, 12-15 minutes.

Test Kitchen tips
  • Shallots add a mild, yet distinctive flavor to sauces. When buying, choose shallots that are firm and heavy, with dry, papery skins. Avoid any that have shoots or feel soft. Store them as you would onions, in a cool, dry place with good air circulation.
  • The flavorful sauce coats the chicken but will pool slightly, so serve in a shallow bowl.

    • Nutrition Facts

    1 serving: 405 calories, 15g fat (4g saturated fat), 81mg cholesterol, 287mg sodium, 42g carbohydrate (25g sugars, 3g fiber), 26g protein.